Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce--a sweet-and-sour condiment--near other Chinese sauces in most supermarkets. Serve with steamed brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2014
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.

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  • Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.

  • Cut the pressed tofu into 3/4-inch cubes and place near the stove.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.

  • Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Serve with the bok choy, sprinkled with sesame seeds.

Tips

Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. Dry sherry can be used as a substitute.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts & seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

207.7 calories; protein 11.9g 24% DV; carbohydrates 18.5g 6% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 5g; fat 10.9g 17% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 7415.1IU 148% DV; vitamin c 47.4mg 79% DV; folate 98.9mcg 25% DV; calcium 380.6mg 38% DV; iron 4.1mg 23% DV; magnesium 67.7mg 24% DV; potassium 917.9mg 26% DV; sodium 556.8mg 22% DV; thiamin 0.1mg 14% DV; added sugar 9g.

Reviews (4)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
01/12/2015
Agree with prior post regarding the ketchup. All I tasted was ketchup; next time will omit it entirely Read More
Rating: 4 stars
01/11/2015
Easy & Delicious! Great recipe even for my non-vegetarian family! Nice to change up our weeknight dinners with the addition of this delicious tofu dinner. Will be making this one again and again! Read More
Rating: 2 stars
06/02/2014
So-so dish Made this exactly as directed excepted used some cornstarch on tofu before sauteing to help crisp the outside. The amount of ketchup overwhelmed the delicate plum sauce. Not sure I will make this again but if I do I will definitely reduce the ketchup amount. Very filling entree though. Pros: Easy quick Cons: Very ketchupy Read More
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Rating: 4 stars
03/12/2014
I thought this recipe was awesome but I don't think this would be sufficient for 4 people. My hubby has a big appetite and there was barely enough for both of us (maybe if served with rice). I don't often make tofu at home because it is never as good as when I get it out but the frying beforehand definitely gives it a restaurant quality. I used hoisin sauce because I couldn't find plum sauce anywhere and I also used rice wine vinegar. I served the tofu over (rather than alongside) the bok choy as it needed the sauce for flavor. Very tasty but next time I will double the recipe! Read More